Roasted Rack of Pork

Cook Time 1 hour plus setting time

Servings 4–6

Ingredients

6-point rack of pork (about 2kg), skin on and scored

1 fennel bulb, quartered 

2 Granny Smith apples, peeled and quartered

200ml chicken stock

Olive oil

Salt 

To Serve

A dollop of mustard 

Method

Pat the pork dry with a paper towel. If you’ve got time, leave it uncovered in the fridge for a few hours or even better, overnight. With a sharp knife, score just through the skin and fat – don’t cut into the meat. Your butcher can also do this for you. Bring it out of the fridge 2 hours before cooking.

Preheat the oven to 200°C.

Place the quartered apple and fennel at the bottom of the tray. Drizzle with olive oil and season with salt.

Rub a little oil into the skin, then massage salt right into the scores. Be generous with the salt. Place it on top of the vegetables.

Roast in the oven for 20 minutes to set the crackling. 

Once blistering and crackling, turn down the oven to 160°C. Pour stock over vegetables and cook for a further 25-30 minutes. If you have a meat thermometer, the internal temperature should be 65°C when it comes out of the oven.

Rest the pork for 15-20 minutes. 

Carve pork and serve with fennel and apples, pan juices and a dollop of mustard.